Short Ribs of Beef with Rosemary and Fennel
Short ribs of beef are one of my favorite cuts because they become so meltingly tender when slowly braised in the slow cooker. The aromatic rosemary in the simple sauce cuts through the richness of the meat well.
- 5 pounds meaty short ribs with bones, or 2 pounds boneless short ribs
- 1/4 cup olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups Beef Stock or purchased stock
- 1 large fennel bulb, cored, trimmed, and sliced
- 2 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 2 teaspoons cornstarch
- Salt and freshly ground black pepper to taste.
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil short ribs for 3 to 4 minutes per side, or until browned. Arrange short ribs in the slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add stock, fennel, parsley, and rosemary to the slow cooker, and stir well.
3. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until short ribs are very tender. Remove as much grease as possible from the slow cooker with a soup ladle.
4. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold water in a small cup. Stir cornstarch mixture into the cooker, and cook on High for 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.